Waiting on a Fire

I guess the longest, but most ceremonial part of any asado is getting the fire going and waiting for the hot coals.  Don’t despair, it’s a great excuse for popping open a nice Malbec and having a little “picada” while we wait.  Besides, it keeps you warm in the winter.

Me and Mrs. Quincho Project, Here's to the fire...

Me and Mrs. Quincho Project, Here’s to the fire…

In Buenos Aires, the best bars always offer a complimentary round of small plates with your cocktail called “picada”.  This can range from nuts and house made potato chips (Ok, Brits – crisps) to a huge assortment of nibbles including “fiambre” or cold cuts.  In the “Recoletta” neighborhood you should go to La Biela (http://www.labiela.com) where you can sip a cold one under the massive rubber tree (“La Gomera”).  Here’s what shows up with your drink:

A full blown picada

A full blown picada courtesy of La Biela


About The Quincho Project

Dedicated to the pursuit of all forms of live fire cooking and the thoughtful prose it evokes. Whether prodding at a dying fire, patiently waiting on a perfect steak or simply contemplating a thin blue curl of smoke - I am truly at peace.
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